Greatbasictomatosauce Recipes

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THE BEST TOMATO SAUCE



The Best Tomato Sauce image

There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.

Provided by Food Network Kitchen

Categories     condiment

Time 1h50m

Yield 12 cups

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
6 cloves garlic
1 medium onion, diced
One 28-ounce can whole San Marzano tomatoes
One 28-ounce can crushed tomatoes
One 14-ounce can tomato sauce
2 tablespoons tomato paste
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 piece Parmesan rind, optional
1 sprig basil

Steps:

  • Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
  • Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
  • Finely chop the reserved browned garlic cloves and add to the sauce.
  • Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

FRESH TOMATO BASIL SAUCE



Fresh Tomato Basil Sauce image

A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!

Provided by MINDIM

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 6

8 pounds tomatoes, seeded and diced
¼ cup chopped fresh basil
1 large onion, minced
3 cloves garlic, minced
½ cup olive oil
salt and pepper to taste

Steps:

  • In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
  • Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
  • Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.8 g, Fat 20.6 g, Fiber 8.8 g, Protein 6.9 g, SaturatedFat 2.8 g, Sodium 69.5 mg, Sugar 24 g

SEVEN INGREDIENT TOMATO SAUCE



Seven Ingredient Tomato Sauce image

This is a very simple recipe to make and tastes great too. This sauce tastes extra good if you add fried meatballs or pork spareribs to the sauce. Another good addition is a can of drained peas, if you like them. Happy eating!

Provided by BIGRED7197

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 3h10m

Yield 14

Number Of Ingredients 9

2 tablespoons olive oil
7 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
2 (28 ounce) cans tomato puree
½ teaspoon ground black pepper
½ teaspoon salt
2 teaspoons dried basil leaves
1 teaspoon white sugar

Steps:

  • Heat the olive oil in a large saucepan and cook and stir garlic, being careful not to burn it. Pour in tomato paste and simmer on low for 5 minutes. Add crushed tomatoes, tomato puree, pepper, salt, basil and sugar; stir. Cook on low for three hours, stirring occasionally.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 17.3 g, Fat 2.4 g, Fiber 3.8 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 700.2 mg, Sugar 7.2 g

GREAT BASIC TOMATO SAUCE



Great Basic Tomato Sauce image

Make and share this Great Basic Tomato Sauce recipe from Food.com.

Provided by kiwidutch

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

450 g ripe tomatoes, chopped (peeled or unpeeled as you prefer)
1 tablespoon olive oil
1 onion, chopped
1 -2 teaspoon tomato puree
1 clove garlic, crushed (more if you like it)
2 tablespoons chopped fresh basil or 1 teaspoon dried basil (add more if you are a basil fan as I am)
salt
pepper
chili powder (optional)
minced meat (optional)

Steps:

  • If I want to use this as a the basis for a meat sauce or chilli sauce I don't usually bother to peel the tomatoes, when I want a silky smooth sauce that runs beautifully I do peel them.
  • You choose Peel tomatoes by covering with boiling water in a bowl for 5 minutes if you want the"smooth" recipe.
  • Chop tomotoes into evenly sized pieces.
  • Heat olive oil and sauté garlic and onion until soft.
  • Add tomatoes, tomato pureé, Basil, salt and pepper.
  • Simmer gently got 30-40 until it reduces a little.
  • Serve as is, or put in a blender until smooth.
  • For Chilli sauce, add 1/4-1/2 teaspoon chilli powder (to your preference) or fresh chillies.
  • Adding browned minced meat makes a nice easy sauce for over pasta.

MARIO BATALI'S BASIC TOMATO SAUCE



Mario Batali's Basic Tomato Sauce image

Make and share this Mario Batali's Basic Tomato Sauce recipe from Food.com.

Provided by aHardDaysNight

Categories     European

Time 50m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 Spanish onion, diced
4 garlic cloves, minced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme
1/2 medium carrot, grated
2 (28 ounce) cans tomatoes, crushed and mixed well with their juices
salt, to taste

Steps:

  • saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
  • add the thyme and carrot and cook 5 minutes more.
  • add the tomatoes.
  • bring to a boil, lower the heat and simmer for 30 minutes.
  • season with salt to taste.
  • serve immediately.
  • the sauce may br refrigerated for up to one week or frozen for up to 6 months.

BASIC TOMATO SAUCE



Basic Tomato Sauce image

Provided by Patricia Wells

Categories     side dish

Time 45m

Yield About one and one-half quarts

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 medium-size onions, coarsely chopped
3 cloves garlic
4 pounds ripe tomatoes, quartered, or 3 large (28-ounce) cans of Italian plum tomatoes
1 bay leaf
A handful of fresh herbs - preferably a mixture of basil, chervil, thyme and Italian parsley -minced
1/2 teaspoon hot red-pepper flakes (optional)
Zest of 1 orange (optional)
Salt and freshly ground black pepper to taste

Steps:

  • In a large, deep skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring frequently, until soft but not brown. Increase heat to medium high and add remaining ingredients, seasoning lightly with salt and pepper. Simmer over medium heat, stirring frequently, until thick, 30 to 45 minutes. Check the seasoning.
  • Pass the mixture through the fine-mesh sieve of an electric mixer (or through a food mill).
  • The sauce will keep, refrigerated, for several days. To keep longer, freeze it or preserve in canning jars in a hot-water bath.

Nutrition Facts : @context http, Calories 33, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 233 milligrams, Sugar 3 grams

THE ULTIMATE TOMATO SAUCE RECIPE BY TASTY



The Ultimate Tomato Sauce Recipe by Tasty image

Here's what you need: canned whole tomatoes, garlic, olive oil, unsalted butter, large onion, kosher salt, pepper, anchovies, red pepper flakes, tomato paste, dry red wine, water, spaghetti, parmesan cheese

Provided by Rie McClenny

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

28 oz canned whole tomatoes, 2 cans
8 cloves garlic
¼ cup olive oil
2 tablespoons unsalted butter
1 large onion, finely chopped
kosher salt, to taste
pepper, to taste
2 oz anchovies, 1 tin or jar
1 teaspoon red pepper flakes
½ cup tomato paste
½ cup dry red wine
1 cup water
1 lb spaghetti, or paste of choice, dry
1 parmesan cheese, for grating

Steps:

  • Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
  • Peel the garlic cloves and finely chop.
  • Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
  • Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
  • Add the red pepper flakes and stir to combine.
  • Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
  • Add the wine and cook for about 1 minute, just to burn off the alcohol.
  • Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
  • Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
  • Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
  • To serve, cook the spaghetti in a large pot of salted boiling water.
  • Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 53 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, Sugar 7 grams

BASIC TOMATO SAUCE



Basic Tomato Sauce image

Provided by Mario Batali

Categories     Sauce     Garlic     Onion     Tomato     Potluck

Yield Makes 4 cups

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme
1/2 medium carrot, finely shredded
Two 28-ounce cans whole tomatoes
salt

Steps:

  • 1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
  • 2. Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.

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